A simple recipe to help you use up all the great produce we’re experiencing this time of year…

Zucchini ribbon pasta. Use a peeler or a mandolin slicer to get long, thin strips of zucchini and combine with as many or as few fresh vegetables as you have on hand. Here, I used fresh corn off the cob, cherry tomatoes, sliced in half, sauteed sweet Italian sausage, crumbled goat cheese, and chopped basil.

If you saute the zucchini ribbons gently, until they are softened and starting to become translucent, they transform into something more than I expected from squash. Be careful not to overcook them, and you won’t even miss the pasta in the final dish. Plus, you can eat twice as much!